A little sweet and very smoky, these wings make excellent picnic fare for a summer afternoon. From "The Ultimate Cook Book: 900 New Recipes, Thousands of Ideas, " by "Ultimate" cookbok series writers Bruce Weinstein and Mark Scarbrough.

Look for smoked paprika in specialty and gourmet markets.

Oven-barbecued turkey wings

Makes 6 servings

2 tablespoons smoked paprika

1 tablespoon each dried parsley and kosher salt

2 teaspoons packed light brown sugar

1 teaspoon each ground cumin and rubbed sage

½ teaspoon each celery seed and freshly ground black pepper

¼ teaspoon each garlic powder and cayenne pepper

6 turkey wings, tips removed, any excess skin and fat removed

Mix paprika, parsley, salt, brown sugar, cumin, sage, celery seed, pepper, garlic powder and cayenne in a small bowl. Rub this mixture into the skin of the wings, coating them evenly.

Place the wings on a metal wire rack, such as cooling rack for cookies, so long as it doesn't have rubber feet. Set this rack in a roasting pan, a broiler pan, or on a lipped baking sheet. Cover tightly with plastic wrap and refrigerate at least 1 hour or up to 24 hours.

Position rack in the center of the oven; preheat the oven to 350 degrees. Take the wings out of the refrigerator for 15 minutes while the oven preheats.

Roast wings on the wire rack in the oven until browned and crisp, about 2 hours. Cool for 5 minutes before serving